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Preserving Venison

Venison can make excellent sausages and jerky. Avoid using deer fat in the sausage; it makes the flavor stronger and does not store well. If you choose to add fat, pork fat works well for ground, processed meats because it adds flavor and moisture to the meat and keeps well. The amount of fat you add to your sausage can vary with your personal taste and diet needs.

For more tender jerky, ground venison may be substituted for the venison strips when using a dehydrator. To make thin strips, use a jerky gun or roll out meat between two pieces of waxed paper by using a rolling pin. Form into strips by shaping with a pizza cutter. Place strips on drying racks.

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